Avocado salmon salad with red wine dressing (food combining)
easy
35 mins
35 mins
Ingredients
- 200 g Salmon fillet
- 7-10 Tbsp Sea salt
- 1 Head frisée salad
- 3 Mushrooms
- 1/2 Avocado
- 1 TABLESPOON Lime juice
- 1/2 Cucumber
- 1 small onion
- 3 TABLESPOONS Red wine
- 1 TEASPOON Balsamic vinegar
- 1 TEASPOON cold-pressed sunflower oil
- 1 TEASPOON Mustard
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 1 TEASPOON liquid honey
- 3 Stem(s) Dill
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Oil
Directions
- 1
Rinse salmon briefly, dab dry with kitchen paper and sprinkle with a little salt. Coat a sufficiently large piece of aluminium foil with oil, place the fish on top and seal the foil well. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 20 minutes, then switch off the cooker, open the oven door slightly and let it simmer for another 10 minutes. Clean and wash the salad and cut it into bite-sized pieces. Clean the mushrooms, rub if necessary and cut into slices. Cut the avocado in half lengthwise and remove the stone.
- 2
Lift the flesh out of the skin, cut into slices and sprinkle with the lime juice. Peel the cucumber, cut it into eighths lengthwise and cut it into small pieces. Peel onion and cut into thin rings. Carefully mix the salads together. For the dressing, mix the red wine with the vinegar, oil, mustard, pepper, salt and honey, mix the salad with it and let it stand for a short time. Take the salmon out of the foil, cut it into pieces, spread on the salad and garnish with dill
Nutrition Facts
750 kcal
13 g
55 g
44 g
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